Introduction: How to Make Vegetable Lasagna

This time of year I try and use as much as I can from our land. Today I made Vegetable Lasagna. You can use whatever you have laying around. I used onions, garlic, tomatoes, squash, and zucchini from my garden.


-1 egg

-1 squash

-1 zucchini

-2-3 green tomatoes

-1/2 onion

-handful of fresh basil chopped

-2 tbs garlic, minced

-8oz ricotta

-1/4 cup parmesan cheese

-1/2 mozzarella cheese

-1 box of lasagna noodles

-3-4 cups of red sauce

*red seed pepper (optional)

*hot peppers, minced (optional)

Step 1: Lasagna Veggie Mix

1. Using a food processor chop/mince the onion, squash and zucchini. *hot peppers

2. Place in a large bowl with, cheeses, egg, garlic, and basil. Mix well

3. Precook noodles in boiling water, remove from heat and cool.

Step 2: Sauce

1. I made a small batch of sauce, but you could also use your favorite red sauce.

Quick Sauce

-1 8oz can tomato paste

-1 12oz can of tomato sauce or crushed tomatoes.

-1/2 onion, chopped

-2 tsp garlic, minced

-fresh basil and oregano chopped

-2 tsp sugar

-salt and pepper to taste

2. Using a 13x9 glass baking dish. I put a little sauce on the bottom of the pan.

3. Next a layer of pasta, then the veggie mix, pasta noodles, veggie mix and the last row of noodles topped with sauce and cheese.

*You can also make lasagna roll ups instead of the traditional layout.

4. Bake @375 for 30- 40 minutes

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